Chilled tomato and herb soup

Chilled tomato and herb soup


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The ingredient of Chilled tomato and herb soup

  1. 8 vine-ripened tomatoes, halved
  2. 2 garlic cloves, thinly sliced
  3. 1/4 cup (60ml) olive oil, plus extra to drizzle
  4. 1/2 bunch basil, leaves picked
  5. 180g sourdough bread, crusts removed, torn
  6. 2 tbs red wine vinegar
  7. 1 small red onion, quartered
  8. 1 red capsicum, chopped
  9. 1 long red chilli, seeds removed, chopped
  10. 2 tbs oregano leaves, plus extra to serve
  11. 6 thin slices (60g) jamon or prosciutto
  12. 1/2 cup (120g) sour cream
  13. 2 tbs milk

The instruction how to make Chilled tomato and herb soup

  1. Preheat the oven to 140C. Line a baking tray with baking paper.
  2. Place tomato, cut-side up, on the tray, sprinkle over the garlic, then season and drizzle with oil. Scatter over half the basil, then roast for 2 hours or until the tomato starts to collapse. Cool for 10 minutes, then discard basil.
  3. Place bread in a bowl with vinegar and 2 tbs water, and toss to coat. Set aside for 10 minutes or until the liquid is absorbed, then transfer to a blender with the onion, capsicum, chilli, oregano, cooled tomato and remaining basil leaves, and whiz until smooth. Add 11/2 cups (325ml) cold water and whiz to combine. Season, transfer to a jug and chill completely.
  4. Meanwhile, increase oven to 180C. Line a baking tray with baking paper and place ham on the tray, then roast for 10-12 minutes until crisp.
  5. Combine the sour cream and milk. Ladle chilled tomato soup into bowls, drizzle with sour cream mixture and extra oil, then top each with a crisp slice of ham and extra oregano.

Nutritions of Chilled tomato and herb soup

calories: 281.781 calories
calories: 15.8 grams fat
calories: 4.4 grams saturated fat
calories: 29.6 grams carbohydrates
calories: 9.5 grams sugar
calories: 8 grams protein
calories: 15 milligrams cholesterol
calories: 351 milligrams sodium
calories: NutritionInformation

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